Save to Pinterest My sister challenged me to bring something bold to her Super Bowl party, and I wasn't about to show up with plain wings. I'd been experimenting with stuffed chicken bites for weeks, but nothing stuck until I wrapped mozzarella in bacon, buried it in buffalo-spiced chicken, and fried the whole thing golden. The first batch disappeared in under three minutes. Even the kids who claimed they hated spicy food kept sneaking back for more.
I made these for my neighbor's birthday cookout last summer, and I remember standing by the grill while people lined up with napkins, asking what was inside. One guy bit into his first bomb and immediately reached for two more before he'd even finished chewing. By the end of the night, three people had texted me for the recipe. That's when I knew this wasn't just another appetizer, it was the kind of dish people remember and request by name.
Ingredients
- Mozzarella cheese: Use block mozzarella and cut it yourself for the best melt, pre-shredded won't hold its shape inside the chicken.
- Cooked bacon: Crumble it while it's still slightly warm so it wraps around the cheese more easily and doesn't crumble into dust.
- Ground chicken: Leaner than beef but still juicy when seasoned right, it takes on the buffalo flavor beautifully without feeling heavy.
- Buffalo sauce: Split it between the chicken mix and the final toss, this layers the heat and keeps every bite tangy.
- Garlic powder, onion powder, paprika: These three give the chicken a savory backbone that balances the sharp buffalo notes.
- Panko breadcrumbs: They fry up lighter and crunchier than regular breadcrumbs, and they stay crisp even after you toss the bombs in sauce.
- Eggs and flour: The classic dredging trio locks in moisture and helps the panko stick like a second skin.
- Vegetable or canola oil: Both have high smoke points and fry cleanly, giving you that deep golden color without any burnt aftertaste.
Instructions
- Prep the filling:
- Cube your mozzarella into bite-sized pieces, then wrap each one snugly with crumbled bacon. This step is messy but worth it, the bacon crisps up inside and adds a smoky punch that plain cheese can't match.
- Season the chicken:
- Mix the ground chicken with half the buffalo sauce and all your spices until everything is evenly distributed. Don't overmix or the texture gets gummy, just blend until you see no dry spots.
- Form the bombs:
- Flatten a heaping tablespoon of chicken in your palm, drop a bacon-wrapped cheese cube in the center, then fold the edges up and roll it into a smooth ball. Seal any cracks with a pinch of extra chicken so nothing leaks during cooking.
- Coat each bomb:
- Roll each ball in flour, dip it in beaten egg, then press it into panko until it's completely covered. Work in batches and keep one hand dry to avoid clumping.
- Fry or bake:
- Heat oil to 175°C and fry in small batches for 5 to 6 minutes, turning gently until golden all over. If baking, arrange them on a greased tray and bake at 200°C for 18 to 20 minutes, flipping halfway for even browning.
- Toss and serve:
- While the bombs are still hot, drizzle or toss them with the remaining buffalo sauce and scatter extra bacon on top. Serve immediately so the cheese is still gooey and the coating is crisp.
Save to Pinterest The first time I served these at a potluck, someone asked if I'd ordered them from a restaurant. I laughed and admitted I'd burned the first batch because I didn't wait for the oil to heat properly. But once I got the timing right, they became my signature dish, the one people expect me to bring whenever there's a party. It's funny how a little trial and error can turn a simple idea into something that feels like your own creation.
How to Get the Crispiest Coating
Press the panko firmly onto each ball with your palms, don't just roll and hope it sticks. I learned this after watching half my coating fall off in the oil during an early attempt. Double coating, flour, egg, panko, then a quick second dip in egg and panko, creates an even thicker shell if you want extra crunch. And always let the breaded bombs rest for five minutes before frying so the layers adhere properly and don't flake off in the heat.
Adjusting the Heat Level
Not everyone can handle the full buffalo burn, so I started blending the sauce with melted butter or a spoonful of honey to mellow it out. You can also swap in a mild wing sauce or even mix buffalo with ranch dressing for a creamy tang. Taste the chicken mixture before you form the bombs and adjust from there, it's easier to add heat than to take it away once everything's fried.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though they rarely last that long in my house. Reheat them in a 180°C oven for about 10 minutes to bring back the crunch, microwaving turns them soggy and sad. You can also freeze the breaded, uncooked bombs on a tray, then transfer them to a bag and fry or bake straight from frozen, just add a few extra minutes to the cooking time.
- Freeze individually on parchment before bagging so they don't stick together.
- Label the bag with the date and cooking instructions for easy future prep.
- Let frozen bombs thaw slightly if baking to ensure even cooking all the way through.
Save to Pinterest These bombs have earned a permanent spot in my appetizer rotation, and I hope they become a favorite in your kitchen too. Once you nail the technique, you'll find yourself making them for every gathering, big or small.
Recipe FAQs
- → Can I make these buffalo chicken bombs ahead of time?
Yes, assemble the bombs completely and refrigerate for up to 24 hours before cooking. Alternatively, freeze uncooked bombs on a baking sheet, then transfer to freezer bags for up to 3 months. Fry or bake from frozen, adding 2-3 extra minutes to cooking time.
- → What dipping sauces work best with these bombs?
Ranch dressing and blue cheese dip are classic choices that cool the spicy buffalo heat. You can also serve with extra buffalo sauce, honey mustard, or garlic aioli. The creamy dips balance perfectly with the crispy, spicy exterior.
- → How do I know when the bombs are fully cooked?
Fried bombs should be golden brown on all sides and reach an internal temperature of 74°C (165°F). Baked versions should be evenly browned and crisp. The chicken mixture should feel firm when pressed gently, not soft or mushy. Cut one bomb open to verify the chicken is cooked through.
- → Can I use ground turkey instead of chicken?
Absolutely. Ground turkey works well as a lighter alternative, though it may be slightly less flavorful than chicken. Consider adding extra spices or a tablespoon of hot sauce to the mixture to compensate. The cooking time remains the same.
- → Why do my bombs fall apart during cooking?
This usually happens if the chicken mixture isn't sealed tightly around the cheese filling. Ensure the chicken completely encases the mozzarella with no gaps. Chill the formed bombs for 15-20 minutes before coating to help them hold their shape. Don't overcrowd the pan when frying, as this can cause them to break apart.
- → What's the best way to reheat leftover bombs?
Reheat in a 200°C (400°F) oven for 8-10 minutes until hot and crispy. Avoid microwaving, as this makes the coating soggy. Alternatively, air fry at 180°C (350°F) for 4-5 minutes to restore crunch. Reheating in the oven gives the best results for maintaining texture.